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When I made this for my relatives last week, even the picky kids who usually push fish aside ate everything. The magic happens in that creamy, tangy butter sauce.
Key Components
- Cod fillets: Pick chunks that are white, thick and solid without any grayish spots.
- Butter: Go with unsalted so you can adjust salt to your liking.
- Fresh lemons: We'll use both the juice and skin for maximum tang.
- Olive oil: Helps the sauce come together smoothly.
- Fresh garlic: Gives background flavor without stealing the show.
- Fresh parsley: Makes it look pretty and adds fresh taste.
Cooking Steps
- Step 1: Get Ready
- Take the cod out of the fridge and let it sit for 15 minutes. Turn your oven on to 400°F. Put parchment in your baking dish to make cleanup easier.
- Step 2: Mix Your Sauce
- Slowly warm butter until it turns liquid. Stir in olive oil, chopped garlic, lemon juice, and grated peel. Mix everything together well.
- Step 3: Fix Up The Fish
- Wipe the cod totally dry with paper towels. Sprinkle lots of salt and pepper on both sides. Put fish in your lined dish.
- Step 4: Put It All Together
- Drizzle your sauce all over the fish, making sure each piece gets coated. Bake until the fish just starts to break apart with a fork, about 12-15 minutes.
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Living near the sea, my family always went for straightforward cooking that lets the fish taste like itself. This dish takes me back to those warm evenings when we could get cod right off the boats.
Tasty Companions
Match your cod with roasted asparagus, steamed broccoli, or quickly cooked green beans. Soft rice or quinoa helps soak up all that tasty sauce. Try it with a cool glass of Pinot Grigio or Sauvignon Blanc to match the light fish flavors.
Planning and Keeping
You can mix the sauce up to three days early and keep it in the fridge. Just warm it gently and stir again before using. While it's best right away, you can keep leftovers for two days if wrapped up tight.
Changing It Up
Toss in some capers for a taste of the Mediterranean, or try different herbs like dill or thyme. For extra crunch, scatter some toasted breadcrumbs on top before serving. In summer, tiny tomatoes and fresh basil make it even better.
Good For Your Body
Packed with lean protein and heart-healthy fats, Doesn't load you with calories but still fills you up, Gives you plenty of B vitamins and minerals.
Coming from a family that fished for a living taught me to value simple cooking that makes natural flavors stand out. Cod's still one of my top picks because it's so flexible and has that mild taste everybody likes.
Batch Cooking Ideas
Make twice as much and use what's left for fish tacos or chop it into salads. The sauce works great with other white fish like halibut or haddock too.
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Through all my years cooking seafood, this dish remains one I come back to for its reliability and simple elegance. When butter, lemon and perfectly cooked fish come together, you get something that's both wholesome and completely satisfying.
Frequently Asked Questions
- → Can I use frozen cod fillets?
- Yes, let them thaw fully in your fridge overnight and wipe dry before cooking to get rid of extra water.
- → How do I know when the cod is done?
- The fish should look white and break apart easily when you poke it with a fork. It should hit 145°F inside.
- → Can I prepare this ahead of time?
- You can stir up the sauce a day early. But cook the fish right before you eat it for the best texture.
- → What sides go well with this dish?
- Try it with oven-baked veggies, herbed rice, or a crisp garden salad to round out your meal.
- → Can I make this dairy-free?
- Swap out the butter for more olive oil or a plant-based butter option to get similar outcomes.